Sweet Potato and Couscous Chicken Soup

Sweet Potato and Couscous Chicken Soup

Tired of the same old chicken soup? Turn to Morocco for inspiration with this lively blend of chunked sweet potato, couscous and chickpeas, all flavored with ground cumin and smoked paprika.

Total Time: 1:05

Prep: 0:20

Level:
Easy

Serves:
6

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Ingredients

2 bone-in chicken breast halves (about 2 lb total)

1 lb. sweet potatoes, peeled and cut into ½-in. pieces

2 stalk celery, sliced ¼ in. thick

1 medium onion

0.25 c. tomato paste

0.50 tsp. ground cumin

0.50 tsp. smoked paprika

2 32- oz. containers low-sodium chicken broth

Kosher salt and pepper

1 15- oz. can chickpeas

0.25 c. couscous

Directions

Place the chicken, potatoes, celery, onion, tomato paste, cumin and paprika in a large pot. Add the broth, cover and bring to a boil.

Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)

Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.

Stir the chicken back into the soup along with the chickpeas and couscous. Simmer for 3 minutes.

Tips & Techniques

Make it ahead: You can refrigerate the soup for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat for about 20 minutes.